A look at Colonial Williamsburg
Williamsburg was established in 1638 as a Middle Planation, which is a settlement on high grounds. In this case between the James and York rivers.
In the early 1600s colonists arrived at Jamestown from England. They moved on to develop parts of what became known as the Virginia Peninsula. Williamsburg became part of the territory originally that belonged to the Powhaten Confederacy. These Indian tribes of Virginia were part of the Algonquian speaking-language natives.
When the original capital of Virginia burned down — Williamsburg was found to be a safer and better place to build. Named after King William III of England , it was designated as the “Capital of the Colony.” Still visible even today near the Governor’s Palace you can see the first attempted canals in the United States. These canals were never completed. After the Revolutionary War the capital of Virginia was moved once more to Richmond. It was deemed to be safer from British attacks.
Education was high on the priority list for this new country. The “College of William & Mary” was established in 1693 and is now the second oldest institution of higher education in the United States - the first begin- ning Harvard. Four of our presidents were alumni: Thomas Jefferson, George Washington, James Monroe and John Tyler.
Good news for the farmers and merchants of the peninsula was the building of the Chesapeake & Ohio Railroad in 1881. The main directive of the railroad was for shipment to the east. The main product shipped was bituminous coal.
In the early 20th Century Williamsburg was a sleepy little town. Some new buildings were constructed interspersed with the Colonial designed buildings. Present day Williamsburg was a vision of the Reverend Dr. W.A.R. Goodwin of Williamsburg’s Bruten Parish Church. In the early 1900s he undertook the restoration of his church. After its completion he noticed many other colonial-era buildings were deteriorating. He and his church had limited money for such a town-wide project. But, he was successful in getting interest and financial support from the John D. Rockefeller, Jr. family. Between Goodwin and the Rockefellers “Colonial Williamsburg” was formed and guild lines for restoration were set down – celebrating patriots and early American history. Along with the center of Williamsburg the railroad station was restored. Together Williamsburg, Jamestown and Yorktown form what is called Virginia’s “Historic Triangle.”
Due to the many retirees — it is typical for Williamsburg residents to draw their annual income from investments. Williamsburg is the largest of Virginia’s tourist destinations. This tourism attracted Anheuser-Busch to the area -leading to the opening of Virginia’s Busch Gardens by the company. Today, the attraction is privately owned.
Williamsburg is “living history” that is on-going. Some more highlights in addition to the historic related sections are Williamsburg Winery, Williamsburg Botanical Garden and the Virginia’s Musical Museum. As well as the popular Pottery Factory, shopping outlets, action and family parks.
Williamsburg is considered to be “very walkable.” Many residents walk to work. Motorized vehicles are not allowed in most of the town of Williamsburg, especially the historic district. The area is bike-friendly with miles of trails for bikers and walkers.
In the old days the dining tables of Williamsburg’s elite and upper crust were spread with an abundance of foods. Not necessarily in the amount of food, but in the variety. Many tables were set to an extraordinary degree with many courses. Unexpected guests or even passing strangers were always welcomed. Of course, ordinary townspeople such as merchants, servants and slaves had lesser amounts and types of foods at their table.
Meats seem to be the center of each meal including breakfast. Most of- ten. several different meats were on the table at the same time. All parts of the animals were incorporated in cooking. Not only using domesticated animals, wildlife and fowl were very popular.
Baked Ham Loaf
1½ lbs. cooked smoked ham, ground
1 cup prepared mashed potatoes 2 eggs, well beaten 1 medium onion, chopped ¼ cup bread crumbs 2 Tbsp. milk ½ cup barbecue sauce, divided salt & pepper to taste whole cloves (optional) Preheat oven to 350-degrees. Grease standard loaf pan or 6 individual mini loaf pans. Combine ham & mash potatoes together well. Add in eggs, onions, bread crumbs & milk. Mix in 2 tablespoons barbecue sauce & salt & pepper to taste. Fill & press down mixture into prepared pan or pans – so there are no air pockets. Insert whole cloves if using. Spread remaining barbecue sauce over top. Bake standard loaf for 50 to 60 minutes or smaller loaves for 40 to 45 minutes.
Beef Steak & Kidney Pie
¾ lb. top sirloin of beef cubes
– 1”
½ lb. lamb, beef or veal kidneys
¼ tsp. salt &
¼ tsp. pepper
¼ tsp. paprika
¼ cup all-purpose flour
1 medium onion, thinly sliced
2 Tbsp. shortening
2 cups beef stock
1 bay leaf
2 hard-cooked eggs
4 mushrooms, sautéed & sliced 1 prepared pastry crust *if you choice not to include the kidneys in the pie-substitute with 1 pound of sliced mushrooms.
About 10 minutes before placing pie in the oven preheat to 450-degrees. Trim any fat from beef & kidneys. Cut kidneys in 1/8” thick slices. In a brown paper bag place salt, pepper, paprika & flour & shake to mix. Add beef, kidneys & onion & continued to shake until everything is coated. Melt shortening in skillet or heavy-bottom pot until very hot. Add meat mixture & cook over high heat until browned. Add beef stock bay leaf – reduce heat to low & simmer for one hour or until meat is tender. Remove from & discard bay leaf – allow to cool. Place mixture in a 1 ½ quart baking dish & top with sliced eggs & sliced mushrooms. Cut pastry crust to fit top of baking dish & cover top. Seal sides of casserole – cut steam vents. Bake for 10 to 15 minutes at 450-degrees – reduce heat to 350-degrees & continue to bake for 15 to 20 minutes or until crust is golden brown.
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